Santa Fe Pumpkin Chowder
Jan 17, 2025
Before You Dive Into This Delicious Recipe…
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Now, let’s get into the recipe! 🌱
—Ali
Santa Fe Pumpkin Chowder
Serves: 4-6 Cook Time: 15 minutes FODMAP Rating: Medium
My friend Jocelyn made a version of this soup for my family, and after one bite, I knew I had to tweak it and share it with you because it was just that good. There are two ways to enjoy this chowder:
Option 1: Follow the recipe below (you can swap the cashews for coconut milk if you have a nut allergy). This version is creamy, comforting, and perfect for dipping bread into.
Option 2: For a chunkier soup (my husband’s favorite), add 2 cans of black beans, 2 cups of corn, and 2 cans of diced tomatoes. This heartier version pairs perfectly with tortilla chips for dipping.
Either way, you’ll be amazed at how a whole can of pumpkin transforms this taco-inspired soup into something so uniquely delicious!
Ingredients
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp chili powder (to taste)
- 1/2 tsp curry powder
- A pinch of red pepper flakes (optional, for more heat)
- 1 (15-oz) can pumpkin puree
- 1 (15-oz) can fire-roasted diced tomatoes (with juice) add 2 cans for a chunkier soup
- 1 (5-oz) can diced green chiles
- 1 (15-oz) can black beans, drained and rinsed or add 2 cans for a chunkier soup
- 1 heaping cup roasted corn kernels (frozen or fresh) or add 2 cups for a chunkier soup
- 1 cup green salsa (mild)
- 1/2 cup raw cashews
- 2 cups vegetable broth
- Sea salt and freshly ground black pepper, to taste
- Chopped cilantro, to taste (fresh or dried)
- Juice of 1 fresh lime
Instructions
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Sauté the Spices and Garlic:
In a large pot over medium heat, sauté the minced garlic for 1–2 minutes in a splash of vegetable broth or water until fragrant. Add the cumin, chili powder, curry powder, and red pepper flakes, stirring for 30 seconds to toast the spices. -
Combine the Ingredients:
Add the pumpkin puree, fire-roasted tomatoes (with their juice), green chiles, black beans, roasted corn, and green salsa. - Blend the Creamy Base:
In a blender, combine the cashews with 2 cups of vegetable broth. Blend until smooth and creamy. Add it to the soup and stir well to combine. -
Simmer the Chowder:
Simmer for 15–20 minutes, allowing the flavors to meld. -
Season and Finish:
Add sea salt and freshly ground black pepper to taste. Stir in the lime juice and chopped cilantro just before serving. -
Serve:
Ladle into bowls and garnish with additional cilantro or a squeeze of lime, if desired. Serve warm with your favorite crusty bread or tortilla chips.
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